Chef John’s Ham and Potato Soup: A Comforting Classic
Chef John, the culinary maestro behind Food Wishes, has a knack for taking classic comfort food and elevating it with his signature techniques and witty commentary. His Ham and Potato Soup is no exception. This isn’t your average bland and boring soup; it’s a flavor explosion that’s both hearty and satisfying, perfect for a chilly evening or a comforting lunch. This recipe combines simple ingredients with Chef John’s clever methods to create a truly memorable dish. Let’s dive into the world of creamy, savory goodness and learn how to make Chef John’s Ham and Potato Soup.
Why Chef John’s Ham and Potato Soup is Special
Before we get into the recipe, let’s talk about what makes Chef John’s version so special. First and foremost, it’s all about the flavor. The use of rendered ham fat, a mirepoix (onion, celery, and carrot), and a touch of Dijon mustard create a depth of flavor that you won’t find in many other ham and potato soup recipes. The soup has a wonderful creamy texture, achieved without relying solely on heavy cream. The potatoes are partially mashed, creating a natural thickening agent that adds body and richness. Finally, Chef John’s emphasis on seasoning throughout the cooking process ensures that every spoonful is perfectly balanced and delicious.
Ingredients You’ll Need
Here’s a comprehensive list of the ingredients you’ll need to recreate this culinary masterpiece. Don’t be intimidated by the length; many of these are pantry staples.
* **Ham:** About 1 pound of cooked ham, diced. Chef John recommends using leftover holiday ham, but a good-quality deli ham will also work.
* **Potatoes:** 2 pounds of Yukon Gold potatoes, peeled and diced. Yukon Golds are preferred for their creamy texture and ability to hold their shape during cooking. Russet potatoes can be used in a pinch, but they may become more mealy.
* **Onion:** 1 medium yellow onion, diced. Yellow onions provide a good balance of sweetness and savory flavor.
* **Celery:** 2 stalks of celery, diced. Celery adds a subtle herbaceousness and aromatic depth to the soup.
* **Carrot:** 1 medium carrot, diced. Carrots contribute sweetness and color to the soup.
* **Garlic:** 2 cloves of garlic, minced. Garlic adds a pungent, savory note.
* **Chicken Broth:** 6 cups of chicken broth. Use low-sodium broth to control the salt level.
* **Heavy Cream:** 1/2 cup of heavy cream (optional). For extra richness and creaminess.
* **Dijon Mustard:** 1 tablespoon of Dijon mustard. Dijon adds a tangy, slightly spicy kick that complements the ham and potatoes.
* **Fresh Thyme:** 1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried). Thyme adds an earthy, aromatic flavor.
* **Bay Leaf:** 1 bay leaf. A bay leaf infuses the soup with a subtle, savory aroma. Remember to remove it before serving.
* **Butter:** 2 tablespoons of unsalted butter.
* **All-Purpose Flour:** 2 tablespoons of all-purpose flour. This helps to thicken the soup.
* **Salt and Black Pepper:** To taste. Season generously, as this is crucial for bringing out the flavors.
* **Olive Oil:** 1 tablespoon (optional, if ham isn’t fatty enough).
* **Fresh Parsley:** Chopped, for garnish (optional).
Step-by-Step Instructions: Making Chef John’s Ham and Potato Soup
Now, let’s get cooking! Follow these detailed steps to create your own delicious bowl of Chef John’s Ham and Potato Soup.
**Step 1: Render the Ham Fat**
This is where the magic begins. Rendering the ham fat is key to building a deeply flavorful base for the soup. If your ham is relatively lean, you can add a tablespoon of olive oil to the pot along with the butter. Otherwise, just use the butter. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced ham and cook, stirring occasionally, until the ham is lightly browned and the fat has rendered out. This should take about 5-7 minutes. Remove the ham from the pot and set it aside. Leave the rendered ham fat in the pot – that’s where all the flavor is!
**Step 2: Sauté the Mirepoix**
Add the diced onion, celery, and carrot (the mirepoix) to the pot with the rendered ham fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly translucent, about 8-10 minutes. This step helps to develop the sweetness and complexity of the soup’s flavor.
**Step 3: Add Garlic and Thyme**
Add the minced garlic and fresh thyme (or dried thyme) to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 4: Make a Roux**
Sprinkle the all-purpose flour over the vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux. A roux is a mixture of fat and flour that is used to thicken sauces and soups. Cooking the flour helps to remove its raw taste and allows it to better absorb the liquid.
**Step 5: Deglaze with Chicken Broth**
Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Make sure to scrape the bottom of the pot to loosen any browned bits (fond) that may have stuck. These browned bits are packed with flavor and will add depth to the soup. Bring the mixture to a simmer.
**Step 6: Add Potatoes, Bay Leaf, and Dijon Mustard**
Add the diced potatoes, bay leaf, and Dijon mustard to the pot. Stir to combine. The Dijon mustard adds a subtle tang that complements the richness of the ham and potatoes. The bay leaf will infuse the soup with a subtle savory aroma.
**Step 7: Simmer the Soup**
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender. The cooking time will depend on the size of your potato dice. Check for doneness by piercing a potato cube with a fork; it should be easily pierced.
**Step 8: Partially Mash the Potatoes**
Remove about one-third of the soup and set it aside. Use an immersion blender or a potato masher to partially mash the remaining potatoes in the pot. You want to create a creamy base for the soup without completely pureeing it. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender, but be sure to vent the lid to prevent explosions. Then, return the unblended soup to the pot.
**Step 9: Add the Ham and Heavy Cream (Optional)**
Return the reserved ham to the pot. Stir in the heavy cream (if using). The heavy cream adds extra richness and creaminess to the soup, but it’s entirely optional. If you prefer a lighter soup, you can omit the cream altogether.
**Step 10: Season to Taste**
Season the soup with salt and black pepper to taste. Be generous with the seasoning, as this is crucial for bringing out the flavors. Remember that the ham and chicken broth may already contain salt, so taste before adding more. Start with a small amount and adjust as needed.
**Step 11: Remove the Bay Leaf and Serve**
Remove the bay leaf from the soup before serving. Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or crackers for dipping.
Tips for Making the Best Ham and Potato Soup
Here are a few extra tips to help you make the best possible batch of Chef John’s Ham and Potato Soup:
* **Use Good-Quality Ham:** The flavor of the ham will have a significant impact on the overall flavor of the soup, so choose a good-quality ham. Leftover holiday ham is ideal, but a good-quality deli ham will also work.
* **Don’t Skip the Ham Fat:** Rendering the ham fat is essential for building a deeply flavorful base for the soup. This is where much of the flavor comes from, so don’t skip this step. If your ham is lean, you can add a little olive oil to the pot along with the butter.
* **Don’t Overcook the Potatoes:** Overcooked potatoes can become mushy and disintegrate in the soup. Cook them until they are tender but still hold their shape. Yukon Gold potatoes are a good choice because they tend to hold their shape better than Russet potatoes.
* **Season Generously:** Seasoning is key to bringing out the flavors of the soup. Don’t be afraid to add salt and pepper to taste. Remember that the ham and chicken broth may already contain salt, so taste before adding more.
* **Adjust the Thickness:** If you prefer a thicker soup, you can add a little more flour to the roux. If you prefer a thinner soup, you can add a little more chicken broth.
* **Add Other Vegetables:** Feel free to add other vegetables to the soup, such as corn, peas, or green beans. Just add them during the last few minutes of cooking to prevent them from becoming overcooked.
* **Spice It Up:** For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
* **Make It Vegetarian:** For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. You can also add some smoked paprika to give the soup a smoky flavor.
* **Use an Immersion Blender Carefully:** When using an immersion blender to partially mash the potatoes, be careful not to splash hot soup. Start with the blender on low speed and gradually increase the speed as needed.
* **Let the Soup Rest:** Like many soups and stews, Chef John’s Ham and Potato Soup tastes even better the next day. The flavors have more time to meld together, resulting in a richer, more complex flavor.
Variations on Chef John’s Ham and Potato Soup
While Chef John’s recipe is delicious as is, there are plenty of ways to customize it to your liking. Here are a few ideas:
* **Smoked Ham and Potato Soup:** Use smoked ham instead of regular ham for a smoky, savory flavor. Smoked gouda cheese would also be a delicious addition.
* **Cheesy Ham and Potato Soup:** Add shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese to the soup during the last few minutes of cooking. Stir until the cheese is melted and creamy.
* **Creamy Ham and Corn Chowder:** Add a can of creamed corn or frozen corn kernels to the soup during the last few minutes of cooking. This will add sweetness and texture.
* **Spicy Ham and Potato Soup:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup. You can also use spicy sausage instead of ham.
* **Ham and Potato Soup with Greens:** Add chopped kale, spinach, or collard greens to the soup during the last few minutes of cooking. This will add nutrients and a slightly bitter flavor.
* **Slow Cooker Ham and Potato Soup:** This recipe can easily be adapted for the slow cooker. Simply combine all of the ingredients (except the heavy cream and parsley) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream during the last 30 minutes of cooking. You may need to add a cornstarch slurry at the end to thicken.
* **Instant Pot Ham and Potato Soup:** For a quicker version, use an Instant Pot. Sauté the ham, mirepoix, garlic, and thyme in the Instant Pot. Add the flour and cook for a minute. Pour in the chicken broth and scrape the bottom of the pot. Add the potatoes, bay leaf, and Dijon mustard. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Carefully release any remaining pressure. Partially mash the potatoes with an immersion blender. Stir in the ham and heavy cream. Season to taste.
Serving Suggestions
Chef John’s Ham and Potato Soup is a complete meal in itself, but it can also be served with a variety of side dishes. Here are a few suggestions:
* **Crusty Bread:** Serve with crusty bread or rolls for dipping into the soup.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic accompaniment to tomato soup, but it also pairs well with ham and potato soup.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
* **Cornbread:** Cornbread is a hearty and satisfying side dish that complements the savory flavors of the soup.
* **Crackers:** Serve with crackers for a quick and easy snack.
Storing and Reheating Leftovers
Leftover ham and potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Note that the potatoes may absorb some of the liquid as the soup sits, so you may need to add a little chicken broth or water to thin it out before reheating.
Conclusion
Chef John’s Ham and Potato Soup is a comforting and flavorful dish that’s perfect for any occasion. With its creamy texture, savory flavors, and easy-to-follow instructions, this recipe is sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a delicious bowl of this classic soup! Whether you stick to the original recipe or experiment with different variations, you’re sure to create a soup that’s both satisfying and memorable. Food Wishes!